Present this classic French onion, anchovy, and olive pie in miniature form. Make the tart shells and the filling a day ahead, and store separately in airtight containers--the shells at room temperature, and the filling in the refrigerator. Assemble at the party or dinner. Use trimmed crusts to make fresh breadcrumbs: Place in a food processor and process to form coarse crumbs. Freeze in a zip-top plastic bag for up to 6 months.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: 2 tartlets)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes. Stir in salt and anchovies; sauté 10 minutes. Stir in vinegar and chopped thyme. Reduce the heat to medium-low; cook 3 minutes or until liquid is absorbed, stirring frequently. Stir in olives. Cool to room temperature.

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  • Preheat oven to 375°.

  • Trim crusts from bread; reserve crusts for another use. Lightly coat both sides of bread with cooking spray. Place 1 slice into each of 24 miniature muffin cups, pressing bread into pan to form cups (bread tips will stick up). Bake at 375° for 10 minutes or until dry and golden. Carefully remove the bread cups from pan; cool on a wire rack. Spoon 1 heaping tablespoon onion mixture into each bread cup. Sprinkle evenly with whole thyme leaves.

Nutrition Facts

122 calories; calories from fat 30%; fat 4g; saturated fat 0.4g; mono fat 2.5g; poly fat 0.4g; protein 2.9g; carbohydrates 18.3g; fiber 1.8g; cholesterol 1mg; iron 0.8mg; sodium 281mg; calcium 39mg.
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